Well, here it is. You probably saw this one coming. We cannot talk about Spain and Spanish food without mentioning Sangria. And although it is usually consumed during the summer months in Spain, we thought it would be the perfect drink to serve your guests this Thanksgiving.

And because we always like to change things up a little, we wanted to give it a little twist. We’re using white sparkling wine, which is already sweet and fruity, so there is no need for soda. We’re also adding “non-traditional” fruit, like Asian pears and persimmons and ice cubes made of orange juice for extra tang… and to make it more elegant.

Hope you enjoy it and Happy Thanksgiving!!!

Vicky and Ruth

Prep time: 10 minutes plus chilling time

Ingredients:

1 bottle of white sparkling wine like moscato or Sangria wine (it can usually be found on the Spain section of the liquor store)

2 small asian pears, peeled, cored and diced

2 small firm fuyu persimmons or sharon fruit, peeled and diced

1 orange, cut in 12 wedges

1/2 cup orange juice (or enough to fill an ice cube tray)

Pour orange juice into an ice cube tray and place in the freezer until completely frozen

Combine wine and fruit in a large pitcher and refrigerate until chilled. Serve with orange ice cubes

News flash, I know. Ok, I don’t really consider myself old, so I guess I should say getting old-ER is no fun…

I’ll tell you what one of the most annoying things for me is: my ability to tolerate cold has completely disappeared. Out of the blue! You know those people who are aways hot? I used to be one of them. Not only that, but I used to LOVE the cold weather. I mean, I’ve lived in the East Coast for about 12 years now, and just last year I bought a coat for the first time. My family used to yell at me and people used to look at me like I had 2 heads for walking in 30 degree weather wearing just a sweater.

Now, my body temperature is so low, I walk around the house with purple lips. I cannot stand the cold. It’s like I’m going through reverse menopause or something. It’s so irritating. Especially because it has kept me from doing anything outdoors during for the past couple of years.But no more. This year, I’m determined to get my “hot blood” back. For starters, I’ve been toughing it up and going for runs in 35 degree weather. Wind and all.

I won’t lie to you, it has been a challenge. The first two miles feel like someone is stabbing you in the lungs and your ears are about to fall off. But after that, it get easier. I’m dead serious, it really does. And it’s working!!!

Now, if you’re anything like me, but torturing yourself running in the cold isn’t your thing, here’s another idea: put your headphones on, turn on “Amber” by 311 (or any Bob Marley song will do, I’m not picky), close your eyes and grab one of these “Piña Colada” tartelettes. And pretend you’re on a tropical island. It probably won’t improve your tolerance to cold, but if it makes you forget, even if it’s just for a few minutes, about the 5 months of cold weather we have ahead of us, it will be totally worth it 😉

To prepare the pineapple topping, combine pineapple chunks and brown sugar in a nonstick skillet. Cook over medium heat for 3-5 minutes until caramelized. Set aside to cool completely. Cut each chunk into 2-3 slices

To prepare the crust, combine macadamia nuts, shredded coconut, agave and coconut milk in the food processor. Pulse 10-15 times until it all comes together

Divide the dough in four pieces and gently press each one into the tartelette molds, so it comes all the way up the sides

Bake at 350F 6-8 minutes until golden brown (watch it carefully so they don’t burn!). Set aside to cool

To prepare the cream, combine coconut milk, sugar and corn starch in a small sauce pan and whisk until completely dissolved. Cook over medium heat, stirring constantly until it thickens, 2-3 minutes. Stir in vanilla and remove from heat. Set aside to cool slightly

Assemble the tartelettes 20-30 minutes before serving: spoon coconut cream evenly into each tartlet, arrange pineapple on top and sprinkle with toasted coconut flakes

Refrigerate until ready to serve

Cook pineapple chunks and brown sugar until caramelized

Lightly toast coconut flakes in a dry non stick skillet

Pulse macadamia nuts, coconut, oats, agave and coconut milk in the food processor, 10-15 times until they all come together to form a dough

Gently press dough into the tartelette molds, so it comes all the way up the sides

Bake until golden brown

Cook cream, stirring constantly until it thickens

To assemble, spoon coconut cream evenly into each tartelette, arrange pineapple on top and sprinkle with toasted coconut flakes

I don’t know about you, but whenever I prepare a big meal, for a holiday, a party or whatever the occasion might be, I always like to include something light and fresh to the menu, just for a little balance. Like, let’s say, a salad.

I absolutely love salads. And I love the fact that you can create them so they can complement any meal. To me, they’re like a white canvas. You can mix and match ingredients, colors, flavors and textures, so really, they can never be boring!

I personally enjoy playing with different colors and textures. The more, the better. So you get the visual appeal and the health benefits too!

I love this salad because it really has a little bit of everything: beautiful colors from all the different vegetables; contrast in textures, crunch for the pomegranate seeds, creaminess from the avocado, a little chewiness for the mushrooms; and a whole lot of flavors going on, from the smokiness of the tempeh to the sweetness and tang of the dressing. It’s even nutritionally balanced!

All that in one little salad.

So if you’re looking to add a little freshness to your Thanksgiving table this year, whether you go vegan or traditional, give this salad a try! I’m pretty sure it will be a crowd pleaser.

Arrange washed arugula in a large platter. Top with cooked squash, Portabella mushrooms, pine nuts, avocado and pomegranate seeds

Dress it with warm pomegranate vinaigrette right before serving

Cut squash into 1/2 to 1/4-inch thick slices and season well with salt, pepper, cinnamon and olive oilCut tempeh into small bite size pieces. Mix with salt, olive oil and smoked paprika until well coated

As prepared as I think I am to hear whatever my 6 year old will say next, he somehow always finds a way to surprise me.

On our way out of Whole Foods a couple of days ago, all of the sudden he pointed at a picture of a raccoon he saw on the bulleting board and said: “Look mommy, your twin!”

He was referring, of course, to my dark circles.

It totally caught me by surprise, but I couldn’t stop laughing! (It also made me realize that, if they’re that obvious, it’s time to either get more sleep or invest in a really good concealer. Oh well… )

I love how kids can be brutally honest in the most innocent way. Like in this case. He wasn’t trying to hurt my feelings, or be mean or disrespectful. He just saw something that was obvious to him, and pointed it out. And it didn’t bother me one bit. Honestly, I wish I could do that sometimes too…

But anyway… let me focus and get back to what’s important right now: Thanksgiving. 10 days away. So here’s another vegan idea for you: stuffing and gravy. Two recipes we totally made up, since these are dishes we didn’t grow up eating.

In a large bowl, combine cornbread and vegetables. Toss it all well together and transfer to the greased baking dish, pressing down gently. Pour vegetable broth all over it and bake uncovered at 375F for 40 minutes, until golden brown

Add broth and water. Bring to a boil, reduce heat and simmer, covered for 30 minutes

Strain sauce using a small mesh colander (reserve the mushrooms) and return strained sauce to heat

In a small bowl, dissolve corn starch (use 1 1/2 tablespoons for thinner gravy and 2 tablespoons if you like it thicker) in 2 tablespoons of water. Pour into sauce, stirring constantly. Bring to a quick boil, reduce heat and cook for 1-2 minutes until it thickens

This is Lee, otherwise known as “the husband” (well, Vicky’s husband). I’d like to take over the blog just for today with the help of my sister in law. I hope you don’t mind!

I don’t know much about cooking or food (other than the fact that I love to eat it), but I just wanted to take a minute to wish my beautiful wife a very happy birthday.

Vicky, thank you for everything you do everyday. For taking care of me and our beautiful children. For your strength and your passion. And most of all, for coming into my life and making me a better man.

To quote our favorite song, I love you “just the way you are” …

“Oh, her eyes, her eyes, make the stars look like they’re not shining

Her hair, her hair, falls perfectly without her trying

She’s so beautiful, and I tell her every day

Yeah, I know, I know, when I compliment her she won’t believe me

And it’s so, it’s so, sad to think that she don’t see what I see

But every time she asks me do I look ok, I say

When I see your face, there’s not a thing that I would change

Cause you’re amazing, just the way you are

And when you smile, the whole world stops and stares for a while

Because girl you’re amazing, just the way you are

Her lips, her lips, I could kiss them all day if she let me

Her laugh, her laugh, she hates but I think it’s so sexy

She’s so beautiful, and I tell her every day

Oh, you know, you know, you know, I’d never ask you to change

If perfect’s what you’re searching for then just stay the same

So, don’t even bother asking if you look ok

You know I’ll say

When I see your face, there’s not a thing that I would change

Cause you’re amazing, just the way you are

And when you smile, the whole world stops and stares for a while

Because girl you’re amazing, just the way you are

The way you are, the way you are

Girl you’re amazing, just the way you are

When I see your face, there’s not a thing that I would change

Cause you’re amazing, just the way you are

And when you smile, the whole world stops and stares for a while

Cause girl you’re amazing, just the way you are

Cook time: 15-20 minutes

Ingredients (serves 4):

2 tbsp extra virgin olive oil

1/3 cup pine nuts

3 garlic cloves, grated or crushed

1 cup raisins

2 lbs fresh baby spinach*

Zest of 1 lemon

Salt to taste

1) In a large skillet, sauté pine nuts in olive oil at medium heat until they start to brown, about 2 minutes
2) Turn heat to low, add garlic and cook for about a minute
3) Add raisins and let them cook for 2-3 minutes. Set a side
4) On the same skillet, sauté spinach at medium heat until it starts to wilt. Add salt to taste
5) Add reserved pine nuts and raisins and lemon zest, and cook until all the liquid from the spinach has evaporated

*You can substitute frozen spinach for fresh, making sure you squeeze most of the water out before cooking.

Either way, it’s one of my favorites. To me, corn bread is one of those things that bring back great memories. Definitely NOT something we grew up eating in Spain. Just the thought of it however, brings a smile to my face. And I’ll tell you why…

When Ruthy decided to move here to the US years ago, I was ecstatic. You have to understand something: after I got married, I came here not really knowing anyone, except my husband and his family. It was a huge adjustment. Moving from a big city in to the suburbs. From mild Mediterranean weather to bitter cold East Coast winters. And getting used to not having my friends around…

So you can only imagine how the idea of having my sister move in with me made me feel!

Once she settled in, it didn’t take us long to come up with our own little routine. And my very favorite part of it, was our evening “ritual”.

Every night, after making dinner, cleaning up and putting my daughter down, we would sit down in front of the TV and watch our favorite shows with a cup of tea and a piece of corn bread. Yep, that simple. But we loved it. To this day, we still talk about that. Such great memories…

The thing is, we never made corn bread from scratch before. But of course, we started experimenting and came up with this vegan recipe that we thought was really good.

Have you guys looked at your calendars? 17 days left till Thanksgiving. I’m sure you all know what that means, right? Time to start planning! It also means that every grocery store, cooking show, TV commercial and magazine out there will be talking about “the ultimate” Thanksgiving dinner. Funny how every year it’s “the ultimate” Thanksgiving guide, but the menu never really changes much!

I know what you’re probably thinking: what do two sisters from Spain know about Thanksgiving anyway? Well, you’re right. Not much. In fact, this is pretty much the only Holiday we don’t host at our house, since it’s not part of “our” tradition…

Until two years ago. That was the very first time Ruthy and I made an entire Thanksgiving dinner, from scratch. Turkey and all. Our dad happened to be here visiting, so we thought it would be nice for him to experience his first Thanksgiving, with us preparing it for the first time. We did our homework, looked through some magazines and prepared all the traditional dishes. And it was a success! So much so, that even Ruthy ate a piece of turkey! Everyone loved it. And the best part, somehow we managed to prepare and have everything ready that same day. No working in the kitchen for days. No stress.

This year however, we’ve decided to change it up a little. We thought it would be cool to put together an all vegan menu. Great to serve as Thanksgiving dinner and simple enough to add to your regular menu if you’re hosting vegetarian or vegan guests.

*Note: For this recipe we used Trader Joe’s High Protein Super Firm Tofu. If you’re using regular extra firm tofu, we recommend you freeze it after buying it, then before using, defrost and squeeze as much water out of it as possible.

Preheat oven to 400F. Line a large baking sheet with parchment paper

Combine pretzel sticks and cashews in a food processor and pulse a few times, until coarsely ground

In a small bowl, combine onion, garlic and chili powder, salt and lemon pepper

Combine flour and half of the spice mixture in a medium bowl

Pour almond milk into a medium size bowl

In a third bowl, combine pretzels/cashew mixture. Season with a pinch of salt and 1/4 teaspoon of black pepper. Add olive oil and mix well using your hands

Season tofu slices with remaining spice mixture. Coat each slice with flour, dip in almond milk and coat with pretzel/cashew mixture, pressing gently so it sticks well to the tofu. Place tofu slices on the the baking sheet and bake for 15-18 minutes until golden brown

As much as I hate to admit it, I’ve become a creature of habit. Another one of those contradictions I told you about a couple of days ago, considering I usually get bored with things very easily and I’m always looking for something new to do… But this daily routine I got going lately isn’t all that bad. It actually works for me. For now anyway.

My days consist mainly of 3 activities: exercising, cooking and writing. To accomplish the first two, I don’t need much: a gym, a kitchen, that’s it.

But when it comes to writing, four walls and a desk are definitely not my source of inspiration. I need noise, people, fresh air whenever possible… And an unlimited supply of coffee. I was lucky to find all of it a couple of years ago at a place called Jersey Java & Tea in Haddonfield, NJ.

This awesome coffee shop has been my favorite part of my daily routine for a while now. When I’m not in the kitchen or at the gym, you can usually find me here, sitting at the same table with my laptop, drinking (lots of) coffee.

There’s something special about small coffee shops that can’t be found in the big chains. Not that I have anything against the green and white cups (you know, the ones you pay lots of bucks for), but small coffee shops are just different. The whole atmosphere is more relaxed. People actually take the time to talk to you rather than rushing you to get your order in. And they’re the perfect way to support small local businesses, something we should all be doing more often.

And that’s exactly what you get when you come to Jersey Java. I don’t know, maybe it’s because it reminds of the little cafes in Barcelona, but I just love this place. Coffee’s great. People are great. And they’re actually knowledgeable and passionate about what they do. They host coffee tastings, home brewing classes and even open mic nights.

Ken, the manager, will tell you anything you wanna know about coffee. Mary, one of the owners, bakes the most amazing muffins and quiche from scratch using all natural ingredients. Something hard to find nowadays…

High quality treats and gourmet coffee was just the inspiration I needed to come up with this recipe: a vegan version of their amazing looking pumpkin muffins. Super moist, with just a touch of spice, and hopefully just as delicious!

So if you’re ever in the area and looking to get your caffeine fix, or a freshly baked treat or just a place to relax and learn a little something about coffee, stop by Jersey Java & Tea. It might become your favorite hang out too… Just as long as you don’t steal my table 🙂

There are mainly 2 words in my husband’s culinary vocabulary: moist and crunchy. He’ll eat pretty much anything, as long as it’s not dry or soggy. And even though he’s an extremely picky and detail oriented person in general, when it comes to food, that’s pretty much all he needs.

So I’ve realized by now that there is absolutely no need for me to drive myself crazy in the kitchen in order to make him happy. Basically, all I have to do is wrap something in some kind of wrapper (crunchy), fry it or bake it and make a sauce for it (moist). Easy enough!

When Ruth and I came up with these appetizers, I served them for dinner and they were a total hit. Between Lee and the kids, they were gone within minutes. The whole thing!

I’m not surprised though. They really are delicious. Slightly sweet and spicy, easy to eat… And, of course, crunchy.

Just make sure to brush the wrappers well with oil. That way you’ll get the crunch without having to fry them!

And the sauce is also key. The acidity of the the vinegar, lime and mustard balances the sweetness of the pumpkin perfectly and the creaminess of the greek yogurt and the freshness of the herbs make it cooling and satisfying.

Combine cilantro, parsley, lime juice, olive oil and both mustards in a blender and blend until smooth

In a large bowl, season greek yogurt with salt and pepper. Add herb mixture and mix well until all the ingredients are well combined.

To make the Pumpkin Triangles:

Preheat the oven to 375F. Line a large baking sheet with parchment paper.

In a large skillet, sautee the diced onion in 2 tablespoons of olive oil at medium heat for 2-3 minutes. Add maple syrup and balsamic vinegar and cook for an additional 2 minutes

Add pumpkin puree and spices, stir well so all the ingredients are well incorporated and cook for 3-4 minutes. Set aside to cool slightly.

In the meantime, cut each wrapper in 4 even squares. Brush each one on both sides with oil. Place about a teaspoon of pumpkin filling in the center and fold the corner diagonally to meet the opposite corner and form a triangle. Pinch the edges together (don’t worry if they’re not completely sealed) and gently press the filling towards the edges so it’s evenly spread on the triangle.

5. Arrange the triangles on the baking sheet and bake at 375F for 8-10 minutes until golden brown (and crunchy!). Tip: These are best eaten fresh right out of the oven!